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Article: Going against the grain ; A new bakery eschews conventional flours in favor of spelt, a relative of common wheat, to make its bagels, pizza dough and focaccia.
- Article from:
- Portland Press Herald (Portland, ME)
- Article date:
- January 16, 2008
- Author:
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Meredith Goad staff writer
Portland Press Herald (Maine)
01-16-2008
Going against the grain ; A new bakery eschews conventional flours in favor of spelt, a relative of common wheat, to make its bagels, pizza dough and focaccia.
Byline: Meredith Goad staff writer
Edition: FINAL
Section: Food & Health
Column: Soup to Nuts
Type: News
When someone first suggested that Beth George look into spelt, her first thought was ... huh?
Smelt?
Like the fish?
No, spelt. The past tense of spell, if you're British. Or, if you're into natural foods, an ancient cousin of wheat that is becoming more popular among the health-food set.
George now knows just about everything there is to know about the virtues ...
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